New This Month


This yogurt condiment is served with Southern Indian Chicken Curry with Mustard Seeds.

  • Yield: Makes about 2 cups

Photography: Krause, Johansen

Source: Martha Stewart Living, January 2005


  • 1 cucumber, peeled, halved lengthwise, and seeded
  • 1 cup plain whole-milk yogurt (8 ounces), whisked until smooth
  • 1/2 teaspoon coarse salt
  • Chili powder, for sprinkling


  1. Grate enough cucumber on the large holes of a box grater to measure 1/2 cup. Transfer to a clean kitchen towel, and squeeze out as much liquid as possible.

  2. Stir together cucumber, yogurt, and salt in a small bowl. Stir before using, and sprinkle with chili powder.

Cook's Notes

Refrigerate in an airtight container up to 1 day.


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